Mushroom Goat Cheese Crostini Recipe (From Health Magazine)
Try this Mushroom Goat Cheese Crostini Recipe (From Health Magazine) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 3 tbsp. extra virgin olive oil (i used coconut oil)
- 2 10 oz packages cremini mushrooms cleaned and sliced
- 4 cloves garlic minced or 4 tsp
- 2 tsp. fresh thyme finely chopped
- 1/4 cup dry sherry vinegar (i used red wine vinegar becaus
- 2 tsp. unsalted butter (i actually left this out because
- 24 1/4- inch baguette slices
- 4 oz. soft goat cheese
- Carbohydrate 0.00815 g
- Cholesterol 0 mg
- Fat 0.00056 g
- Fiber 0.00466666666666667 g
- Protein 0.00185333333333333 g
- Saturated Fat 0.000155666666666667 g
- Serving Size 1 1 piece (1g)
- Sodium 3.07302387152778 mg
- Sugar 0.00348333333333333 g
- Trans Fat 0.0002 g
- Calories 0 calories
Preheat oven to 400F.In large skillet hat 2 Tbsp. oil over medium-high heat. Add mushrooms; cook stirring occasionally until they release their liquid and begin to turn golden; about 10 minutes. Add garlic and thyme; saute one minute. Season generously with salt and pepper. Add sherry; cook, stirring until almost evaporated. Remove from heat and swirl butter.While mushrooms are cooking, brush baguette with left over oil (I used 1 Tbsp. olive oil here); arrange on baking sheet and bake until they begin to crisp, about 6 minutes and let cool.Spread goat cheese on toast; top with mushroom mixture and serve.
